In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
In a food processor, combine flour, Italian herbs and salt. Pulse until mixed. Add yeast mixture, beer and oil. Pulse until a ball is formed. Scrape dough out onto a lightly floured surface, and knead for several minutes until dough is smooth and elastic. Allow dough to rest for 2 to 3 minutes. Divide dough in half, and shape into balls. Place dough balls in separate bowls, and cover with cling film. Allow to rise at room temperature for about 1 hour, then store in the refrigerate overnight.
Sauce: Heat olive oil in a saucepan over medium heat. Add onions and garlic and cook until soft. Add tomatoes and crush. Add tomato puree, basil, parsley and oregano. Simmer for 10 minutes.